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Raw Brownie Bites

February 5, 2012 by Erica 55 Comments

Date Walnut Brownies

The only reason I call these brownie bites is because they’re intoxicating, and therefore I suggest you savor these slowly and in small amounts to prevent any sudden overdose of enjoyment.

This recipe is different from the gluten-free baked brownie recipes I’ve made in the past, not only because there’s no baking involved, but also because they’re sweetened entirely with Medjool dates.

While the only source of sweetness in this recipe comes from the Medjool dates, you’re getting quite a bit more than sweetness when you eat dates, including valuable fiber, vitamins, and minerals, including copper, magnesium, and potassium. I’m constantly looking for sources of magnesium and other minerals to reduce my tendency to cramp after a hard bike ride, tennis match, or yoga session.

Walnuts and dates

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Raw Brownie Bites

This recipe is easy to cut in half if you want a smaller batch of brownies. And they can be packed away for a day of travel or outdoor activities.
Servings: 24 bites
Calories: 115kcal

Ingredients

  • 2 cups raw walnuts or other soft-to-the-bite nut
  • 1 cup raw cacao or cocoa
  • 1/2 teaspoon vanilla extract or 1/8 teaspoon vanilla bean powder
  • 1/4 teaspoon salt
  • 2 1/2 cups Medjool dates, pitted about 16 dates
US Customary - Metric

Instructions

  • Using a food processor, process the nuts until they are the consistency of nut flour.
  • Add the cacao and sea salt to the walnut flour and pulse to blend well.
  • Optionally, add the vanilla extract or powder and pulse again to blend well.
  • Add one date at a time to the mixture through the feed tube on the processor. Don't add too many dates—just enough so the batter resembles cake crumbs, but when pressed between your fingers, it sticks together. The more dates you add, the better it will stick together, but the denser the brownie will be. I prefer them lighter, so I use the smallest amount of dates necessary to get the batter sticking together.
  • Empty the batter into a dish (I use a square 8 by 8 inch dish), and press down evenly.
  • Place in the refrigerator for about 10 minutes, and then slice them into cubes with a knife. They are easier to slice when a bit cold. Store cold, or at room temperature.

Nutrition

Calories: 115kcal | Carbohydrates: 15g | Protein: 2g | Fat: 7g | Saturated Fat: 1g | Sodium: 25mg | Potassium: 204mg | Fiber: 3g | Sugar: 11g | Vitamin A: 23IU | Vitamin C: 1mg | Calcium: 24mg | Iron: 1mg
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Filed Under: Cake & Cupcakes, Dairy Free, Desserts, Egg Free, Gluten Free, Lactose Free, Paleo, Vegetarian Tagged With: cacao powder, chocolate, dates, walnuts

Previous Post: « Pigs in a Blanket {almond flour}
Next Post: Root Fries with Roasted Tomato Chutney »

Reader Interactions

Comments

  1. Kels

    December 17, 2014 at 9:54 am

    I found this recipe a while back and have made these more times than I care to admit to, seeing as how I eat the whole delicious pan myself! These are fantastic and the perfect cure for my chocolate cravings. By chance, do you have the nutrition info for these? I want to make them for my FIL who is on a diet for health reasons but can cheat a little 🙂 Thanks for the wonderful recipe!!!

    Reply
    • Erica

      December 20, 2014 at 8:10 pm

      Added the nutritional info. Thanks!

      Reply
  2. Tanya

    April 19, 2013 at 9:12 pm

    I didn’t have walnuts, so I ended up using what nuts I had (mix of brazil, peanuts and mixed nuts ) and even then, I had to add half quantity of coconut flakes.

    The dates I used were the small ones, and I had to add ALOT, to get it to start sticking, and still, it didn’t. I resorted to adding melted butter. And 1 Tbs of caster sugar as it was a bit bitter.

    Tasted really good. I think the coconut flakes made it not stick too well, and the fact that I could not grind my nut / coconut mixture very fine.

    Reply
  3. Katie

    March 28, 2013 at 5:06 pm

    Do you have a suggested quantity if using almond pulp(leftover from making almond milk and not dehydrated)?

    Reply
    • Erica

      March 28, 2013 at 11:23 pm

      Sorry, I don’t know if it will work, but let me know if you do try this, I’m curious.

      Reply
  4. Sherell

    March 10, 2013 at 10:34 am

    My husband can’t have nuts so we used cashews instead. Delish!

    Reply
    • Erica

      March 10, 2013 at 10:43 am

      I’m confused. Cashew is a nut.

      Reply
  5. Krista

    February 17, 2013 at 6:44 pm

    Love these! Easy and delicious!

    Reply
  6. Jenn

    February 13, 2013 at 6:07 pm

    I just made these. I soaked the walnuts first and I added 1/4 cup of spirulina for some extra nutrition. They are very yummy and not too sweet. We cut ours with heart cookie cutters for v day.

    THANKS!

    Reply
    • Erica

      February 13, 2013 at 10:05 pm

      sweet!

      Reply
  7. Christine

    February 12, 2013 at 2:52 pm

    Have you substituted carob for the cacao??
    I am sensitive to it!! Can you believe that!! no more chocolate!!!! uhhh

    Reply
    • Erica

      February 12, 2013 at 3:03 pm

      not yet. I’m going to try it soon. I did cut down and had some yesterday – a small amount (non-sugar kind) and I was ok, but I’m being really careful. It would be tragic to not be able to eat chocolate!

      Reply
  8. My Delicious Life

    February 8, 2013 at 10:16 am

    I’m so glad you linked this recipe to your facebook page. Just made them this morning and they are awesome!

    Reply
  9. Jen

    February 6, 2013 at 6:40 pm

    IMA LOVIN’ THIS RECIPE! I adore dates to sweeten recipes. I call dates “God’s candy”. What a gift He gave for us to enjoy! Thanks for this recipe. I’m excited to try it.

    Jen

    Reply
  10. Ginger Burke

    October 29, 2012 at 1:15 pm

    Thank you for these! They are delicious! I’ve included a link to them on my list of favorite healthy homemade snacks. http://expectgreatthings.hubpages.com/hub/Sugar-Free-Grain-Free-Snacks-Even-Your-Children-Will-Eat-Homemade

    Reply
  11. Katrina

    March 25, 2012 at 4:44 am

    I want to make these today, but only have cocoa powder on hand, can I substitute it for the cacao powder?

    Reply
    • Erica

      March 25, 2012 at 9:07 am

      Yes, note that I say you can use cocoa powder as a sub.

      Reply
  12. ilana

    March 18, 2012 at 9:14 pm

    Also, I did the calorie calculations in case you are interested.
    If you cut the brownies into 24 pieces, each piece is: 88 calories, 6g fat, 2.4g fiber and 2g protein.

    Bonus: They are kosher for passover!

    Reply
    • Erica

      March 18, 2012 at 9:45 pm

      That’s awesome. Thanks for doing that. How did you work it out? Is there a website you used?

      Reply
  13. ilana

    March 18, 2012 at 9:02 pm

    Seriously one of the best recipes I’ve ever tried. Thank you so much. These are definitely going to be a new house staple for me!

    Reply
  14. Melissa

    February 24, 2012 at 10:29 pm

    Amazingly delicious! 🙂

    Reply
  15. Eileen Falson

    February 24, 2012 at 9:47 am

    I was wondering if you could substutute the dates with natural peanut butter?

    Reply
    • Erica

      February 24, 2012 at 9:57 am

      You’d be taking away the only source of sweetener.

      Reply
  16. Mary

    February 21, 2012 at 8:52 am

    My grandson is alergic to nuts and dairy. What would be a suitable replacement for the nuts?

    Reply
    • Erica

      February 21, 2012 at 12:14 pm

      Not sure, since I haven’t tried anything other than nuts, but coconut flour might work. I just don’t know the amount, but I’m guessing about 1/4 of the amount of nuts added. Let us know if you try it.

      Reply
    • Erica

      February 24, 2012 at 9:57 am

      not sure – maybe sunflower seeds?

      Reply
  17. Nicole Smith

    February 15, 2012 at 5:36 pm

    Do you dehydrate your nuts first?

    Reply
    • Erica

      February 15, 2012 at 5:39 pm

      No, I don’t.

      Reply
  18. Susan

    February 15, 2012 at 11:29 am

    I made these for my son w/Crohn’s for Valentine’s Day and he loved them! I really appreciated being able to give him a special treat. I used 1-3/4 cups almond flour, so thanks for the tip.

    Reply
  19. Fiona Elliott

    February 13, 2012 at 9:46 pm

    Just made these and they were very tasty. Can’t remember how many dates i put in but it wasn’t 16 maybe 10 so mine has a real chocolate bite. Lovely treat…I have just hidden them in the freezer so I can dig one or two out when I’m feeling like a treat.

    beautiful

    Reply
  20. Susan

    February 13, 2012 at 11:56 am

    If I were to use almond flour instead of pulsing nuts, do you know how much I should use? thanks.

    Reply
    • Erica

      February 13, 2012 at 11:59 am

      ooh. good question. I don’t know for sure, but I would go with 1 1/2 cups and see how the consistency is. Measuring 2 cups of nuts leaves a lot of air space. It might be closer to 1 3/4 cups but start slow. And let us know if you remember.

      Reply
  21. Jennifer Stitt on Facebook

    February 10, 2012 at 9:09 pm

    Made these tonight n put walnuts on top. Yummo!!

    Reply
  22. Helena

    February 10, 2012 at 7:58 pm

    Have just discovered your blog while looking for pudding recipes that use avocado and am so excited! I am a vegetarian, but my daughter has nut allergies, which makes this recipe daunting. It looks so incredible that I am determined to find a way to modify it, however.
    And am even more excited to see all the recipes utilizing coconut flour – have never heard of this!! I have many, many friends with multiple dietary restrictions – this blog gives me so many ideas! Thanks for gifting it to us.

    Reply
    • Erica

      February 10, 2012 at 8:26 pm

      thanks! Hmm. No nuts. I have been playing around with coconut flour for brownies. Nothing yet though. Enjoy!

      Reply
    • amy

      February 16, 2012 at 1:51 pm

      Would seeds work? Liker pumpkin or sunflower? I am making these tomorrow for a ladies night gathering-much safer to share 🙂

      Reply
  23. dana

    February 9, 2012 at 8:02 pm

    can you use cacao butter rather than powder to make it SCD legal?

    Reply
    • Erica

      February 22, 2012 at 8:51 am

      I don’t think it would work – different consistency and taste between the two. Let us know if you try it though.

      Reply
  24. Jazzercise of Southwestern Connecticut on Facebook

    February 9, 2012 at 12:18 pm

    Mmmmm. Looks good!

    Reply
  25. Comfy Belly on Facebook

    February 7, 2012 at 8:12 am

    🙂

    Reply
  26. Leanne @ Healthful Pursuit

    February 7, 2012 at 6:02 am

    Wow, these look amazing! My massage therapist made me brownies just like this the other day but she said the recipe was secret. These look SO similar. Totally going to make them for HER and see what she says. hehe

    Reply
  27. Carrie

    February 6, 2012 at 12:16 pm

    These look so amazing. And I have the biggest chocolate tooth, perhaps this side of the Cascades, so I’d love to dive in … but I can’t do almond flour. Might coconut flour be used instead?

    Reply
    • Erica

      February 6, 2012 at 1:01 pm

      I don’t use almond flour – just walnuts. I don’t know if coconut flour will work, but it’s worth a try.

      Reply
  28. Christine Robinett

    February 6, 2012 at 8:05 am

    these look and read tasty. I wanted to comment on muscle cramps and magnesium. No matter how much whole foods rich in magnesium we might eat, those on the Gluten Spectrum invariably have malabsorption issues, even once healed. Compound that with the fact soils are so depleted that even if you eat 100% organc, you’re not going to get enough nutrients just from eating. Whille I’m a whole foods person and counsel patients all the time in traditional food therapy, I also recommend supplements. When someone has muscle ramps I generally recommend magnesium in a chelated formula but Mg Oxide works well and is cheaper. I also add Potassium. I’m finding so many people are K+ deficient, which could be an underlying cause of Hypertension. This is not meant as medicial treatment. It’s a starting point to rethink your nutritional needs and possibly reverse troubling conditions. Changing my diet and supplements reversed pre-Diabetes, Hypothyroidism, DH, and other auto- immune factors. I’m working on Potassium for Hypertension that hasn’t responded any conventional or CAM approaches in any meaningful way until now. So far, it takes 2- 99 mg x QID for a total 8 tablets spread throughout the day PLUS 250 mg Magnesium x3. So far, I’ve noticed several benefits beyond lower BP. What a compllete reversal of what we’re inculcated to trust is the only path to treatment for a myriad of diseases.

    Reply
  29. At Home with Gina C. on Facebook

    February 6, 2012 at 6:05 am

    This I am definitely making. I am always looking for a healthy treat!

    Reply
  30. Josie Mai on Facebook

    February 6, 2012 at 1:12 am

    can’t wait to try it!

    Reply
  31. Alisha R. Tillman on Facebook

    February 5, 2012 at 11:19 pm

    I cannot wait to try these. I’m on a restricted carbohydrate diet and these can serve as a splurge for me. Thanks!

    Reply
  32. Andrea

    February 5, 2012 at 11:08 pm

    These are such a great treat! So many fun variations are possible too! I like to add peppermint oil or raw cacao chips.

    Reply
    • Erica

      February 6, 2012 at 9:38 pm

      Oh, I know! I tried to restrain myself so I could share the most basic recipe and the basis for many others. Orange oil, raspberry syrup, epresso bean powder, almond oil, and so much more! Just endless 🙂

      Reply
  33. Tara

    February 5, 2012 at 10:57 pm

    These sound like something I would have an overdose of enjoyment from! I can’t WAIT to try these! I just bought a 5 lb bag of raw dates too! 🙂 I’m trying to cut out sugar and grains from my diet, and this sounds like something I would really really enjoy… Thanks 🙂

    Reply
    • Carolyn

      March 7, 2012 at 5:35 pm

      You won’t be disappointed! I just made these tonight, and they are rich, chocolatey, and wonderful! I went a little bit heavier on the (Himalayan) sea salt, because I love the taste of salted chocolate!
      ~ Carolyn

      Reply
      • Erica

        March 7, 2012 at 7:29 pm

        love salted chocolate!

        Reply

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I’m a cookbook author, vegetable lover, and kitchen chemist. I create grain-free, gluten-free recipes using simple, nutrient-dense ingredients, staying as close to the earth as possible.

I started Comfy Belly to keep track of and share recipes that might help my older son and others. Read more →

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